Morogo Muffuletta
Morogo Muffuletta is a traditional Botswana dish with a unique twist, combining the flavors of morogo (wild spinach) with the Italian-inspired muffuletta sandwich. This fusion dish is a delightful blend of cultures and tastes, perfect for a flavorful meal.
Ingredients
- 1 cup chopped morogo (wild spinach)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf of muffuletta bread
- 1/2 cup sliced salami
- 1/2 cup sliced ham
- 1/2 cup sliced provolone cheese
- 1/2 cup sliced mozzarella cheese
- 1/2 cup olive salad
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped morogo, onion, and garlic. Sauté for 5-7 minutes until the morogo is wilted and the onions are translucent.
- Season the morogo mixture with paprika, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat and set aside.
- Cut the muffuletta bread in half horizontally. Layer the bottom half with the sliced salami, ham, provolone cheese, and mozzarella cheese.
- Spoon the olive salad over the cheese layer, then spread the cooked morogo mixture on top.
- Cover with the top half of the muffuletta bread and press down gently to pack the layers together.
- Wrap the assembled muffuletta in aluminum foil and place it in a preheated 350°F (175°C) oven for 15 minutes to warm through.
- Remove from the oven, unwrap, and slice into wedges to serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Large skillet Aluminum foil
Tools
Knife Cutting board
Serving suggestions
Serve the Morogo Muffuletta with a side of fresh salad or potato chips for a complete meal.
Tips & tricks
For a vegetarian version, omit the salami and ham and double the amount of cheese in the sandwich.
Cost
$15